Silicone Culinair® – Food-Safe Platinum Silicone for Chocolate & Culinary Molds
Silicone Culinair® – Food-Safe Platinum Silicone for Chocolate & Culinary Molds
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Food-Safe Silicone for Professional Culinary Applications
Silicone Culinair® is a two-component, platinum-cure (addition-curing) casting silicone for moulds that come into contact with food. Non-shrink curing, low in viscosity and with a simple 1:1 mixing ratio by weight — suitable for moulds for chocolate, confectionery, fondant and other culinary creations.
Key Benefits
- Tested by TÜV Rheinland: to § 31 LFGB, result Pass — the box below sets out exactly what was tested
- Non-shrink curing: according to its technical data sheet the base raw material cures without dimensional shrinkage at room temperature, also on models with pronounced undercuts
- Simple 1:1 mixing ratio: A:B = 1:1 by weight, without complex calculations
- Low viscosity and good flow: 6,000 mPa·s, excellent detail reproduction
- Generous working time: 60 minutes pot life at 23 °C
- Good mechanical properties: tensile strength 5.0 N/mm², elongation at break 500 %, tear strength 25 N/mm
Typical Applications
- Chocolate moulds for bonbons, pralines, chocolate figures and artisan chocolatiers
- Sugarcraft moulds for fondant, marzipan, isomalt decorations and pastries
- Ice cubes and ice moulds for cocktail creations and catering
- Pastry decorations, cupcake toppers and cake ornaments for bakeries
- Moulds for caramel, toffee and boiled sugars
- Moulds for ice cream, sorbet and frozen desserts
Technical data
Mixing ratio by weight: A:B = 1:1
Colour: white
Viscosity A and B at 23 °C: 6,000 mPa·s (ISO 3219)
Density A and B at 23 °C: 1.05 g/cm³ (ISO 2811)
Pot life at 23 °C (up to 60,000 mPa·s): 60 minutes
Demoulding: after 6 hours
Hardness: Shore A 25 (ISO 868)
Tensile strength: 5.0 N/mm² (ISO 37)
Elongation at break: 500 % (ISO 37)
Tear strength: 25 N/mm (ASTM D 624 B)
Cured properties measured after 24 hours at 23 °C, as stated in the technical data sheet of the base raw material. The demoulding time of 6 hours is our own practical figure.
Processing instructions:
- Make sure your model is clean and dry
- Mix components A and B carefully in a ratio of 1:1 (by weight) by hand or machine
- Process the mixture within the pot life of 60 minutes
- Wait until it has cured completely before demoulding (6 hours)
- Post-curing: Place the mould in an oven at 120-140 °C for 2-3 hours to allow any residual vapours to degas. Do not allow the mould to come into direct contact with the heating element.
- Wash the mould thoroughly with dish soap and dry well
- The mould is now ready to use
Processing tips: Pot life and demould time are temperature-dependent; they shorten at higher temperatures. For larger moulds, a plaster or plastic support mould is recommended. Store the components between 5 °C and 30 °C in the tightly closed original container; the best-use-before date appears on the label.
⚠️ What exactly was tested and declared
TÜV Rheinland LGA Products GmbH tested Silicone Culinair to § 31 LFGB (test report 0003012744 / AZ 81119a, Cologne, 14-06-2011) on a set of parameters selected by us. Result: Pass — "according to the kind and extent of tests performed the test items meet the test specification". Tested were, among others: sensory analysis to DIN 10955 in water (2 h / 70 °C) and in dough (0.5 h / 180 °C), extractables in 3 % acetic acid and 10 % ethanol (both < 0.1 %, limit 0.5 %), volatile organic compounds (0.38 %, limit 0.5 %), peroxides (< 0.01 %), platinum residue (< 50 mg/kg), cadmium, organotin compounds, phthalates and other plasticizers, monomers and solvents to EN 71-9, and PAH to ZEK 01.2-08 (all sixteen EPA PAH below the determination limit, category 1). TÜV thereby classifies the product under Regulation (EC) 1935/2004 as a material intended to come into contact with food.
Heat resistance. The same report tested heat resistance: pass at 240 °C for 10 minutes in silicone oil and at 280 °C for 10 minutes dry heat. A low-temperature test was not part of the investigation, so we state no lower limit.
Declaration on the raw material. The producer of the base raw material declares in its Regulatory Product Information (version of 06-03-2026) food contact conformity under EC 1935/2004, the BfR Recommendation XV Silicones (volatiles max 0.5 %), the French Arrêté of 25 November 1992, Spanish Real Decreto 847/2011, Swiss Ordinance SR 817.023.21, Chinese standards GB 9685-2016, GB 4806.16-2025 and GB 4806.1-2016, and Brazil/Mercosur (platinum max 50 mg/kg, volatiles max 0.5 %, extractables max 0.5 %). The producer further declares that phthalates, bisphenols, PVC, PFAS, SCCP, heavy metals, latex and fragrances, among others, are not intentionally introduced, that the product is not of animal or human origin, is not derived from GMOs and does not undergo irradiation. For the United States no blanket statement is given — a food contact statement is available there on request. There is therefore no FDA declaration for this product.
These are a test report and a declaration of conformity, not a certification — no such certification exists at raw material level. The processor remains responsible for the finished article: correct weighing and mixing, full cure, post-cure and thorough cleaning before first food contact. We send the documents on request.
Safety information
The producer of the base raw material classifies components A and B as not a hazardous substance or mixture under Regulation (EC) 1272/2008; no GHS labelling is required. Component B can release hydrogen on contact with water, alcohols, acids, metal salts, amines and alkalis. In addition, always follow the safety data sheet — that document governs personal protective equipment, storage and disposal. We send the SDS on request.
Important Warning: Inhibition with Addition-Curing Silicones
Note: This is an addition silicone (platinum cure). These silicones can be poisoned by sulfur, nitrogen, amino compounds, and metal salts. If you're unsure whether the products you use (including gloves, spatulas, and cups) contain these ingredients, perform a small test first. These substances are found in many latex gloves, some plastilines, lacquers and adhesives, condensation silicones, one-component silicone sealants, natural rubbers, and 3D printing materials (especially stereolithography). If you do want to use this, you will need to apply a protective layer of polyvinyl alcohol (PVA) to the original.
Professional Support
Our technical specialists can advise you on processing techniques, post-curing procedures, food safety requirements, and optimal results for your specific culinary mould application. Contact us for technical data sheets, processing manuals, or the TÜV test report.
Product Properties
- Hardness25Shore AHardness of the silicone material
- ColorWhiteColor of the finished product
- Mix ratio1:1Mixing ratio A : B
- Pot life60minutesWorking time after mixing
- Cure time360minutesTime until full cure
Component Properties
- Color AWhiteColor of component A
- Color BWhiteColor of component B
Thermal Properties
- Max. temperature280°CMaximum service temperature
- Min. temperature-40°CMinimum service temperature
Certification & Safety
- Food-gradeYesSuitable for food contact
Application
- Use caseFood moldsIntended use
- Silicone type["Addition Silicone"]Type of silicone or polymer
Safety Information
After correct processing and post-curing, the cured mixture was tested by TÜV Rheinland to § 31 LFGB (result: Pass).| Safety Pictograms | Safety Data Sheets (SDS) |
|---|---|
Manuals
- Manual: Making a one-piece mold with Silicone Culinary (honeycomb) View manual
- Guide: Making a one-part casting mould with Siliconen Culinair View manual
- Guide: Casting a thin-walled food mould with Siliconen Culinair View manual
- Manual: From idea to series mold View manual
- Guide: using a cake mould made of Siliconen Culinair View manual
Technical data sheets
- Product Information Siliconen CulinairA Download data sheet (PDF)
- Siliconen Culinair TUV Test Report Download data sheet (PDF)
Blogs
Food Safety in Silicone: Why European Certification is Essential
Discover why European certification is essential for food-safe silicone products. We explain the difference between EU certification and Chinese test reports like PONY Testing, and why this is important for your health. Read more…
Own silicone form for chocolate filling and filling with chocolate
Selber a silicone form for chocolate recovery Read more…
YouTube
Frequently asked questions
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